Course code PārZ5005

Credit points 2

Nutritional Value of Food Products

Total Hours in Course80

Number of hours for lectures10

Number of hours for seminars and practical classes22

Independent study hours48

Date of course confirmation12.12.2011

Responsible UnitDepartment of Chemistry

Course abstract

The objective of the course is to give the student knowledge about methods of determination of food components (water, ash, fibre, proteins, fats, minerals, vitamins, phenol compounds), about methods of determination and calculation of energy value of foodstuffs and their nutritional value. The tasks of the course are as follows: to deepen the knowledge about food components and their nutritional value; to deepen the knowledge about the methods of determination of the food components determining the nutritional value.

Learning outcomes and their assessment

After completing of study course students will have knowledge about nutritional value of foodstuff and methods of determination the components; students will have comprehensive skills and understanding about methods of analysis and evaluation of the results of analyses of the food components determining the nutritional value of the foodstuff.

Compulsory reading

1. Matiseks R., Šnepels F.M., Šeinerte G. Pārtikas analītiskā ķīmija: pamati, metodes, lietošana. Rīga: Latvijas Universitāte, 1998. 456 lpp.
2. Jākobsone I. Pārtikas produktu uzturvērtības noteikšana. Mācību metodiskais materiāls starpaugstskolu "Uzturzinātnes" programmai. LU Akadēmiskais apgāds, 2008. 151 lpp.
3. Skoog D.A. Fundamentals of analytical chemistry. Belmont, CA: Thomson-Brooks/Cole, 2004. 1051 p.
4. Otles S. Methods of analysis of food components and additives. Boca Raton ... [etc.]: Taylor&Francis, 2005. 437 p.

Further reading

1. LVS EN ISO 8968-2:2002. Piens. Slāpekļa satura noteikšana. 2.daļa: Metode, lietojot dedzināšanas bloku (makro metode).
2. LVS 277:2000. Labība. Analīžu metodes. Kopproteīna noteikšana graudos un graudu produktos (Kjeldāla metode).
3. ISO 937-1978 (E) Slāpekļa daudzuma noteikšana gaļā un gaļas izstrādājumos (references metode).